If you are looking for a dish that combines deep, rich flavors with melt-in-your-mouth tenderness, then look no further than this Chinese Braised Veal Shank Recipe. This comforting, aromatic dish celebrates the succulent veal shank slow-cooked in a fragrant blend of soy, star anise, and ginger, resulting in a perfect harmony of savory, sweet, and umami notes. Whether you’re cooking for family or impressing guests, this recipe brings an exquisite touch of Chinese culinary tradition right to your kitchen.
Ingredients You’ll Need
These ingredients are perfectly balanced to create layers of flavor that make this dish unforgettable. Each item plays its own vital part, from the tender veal shank that forms the centerpiece, to the aromatic spices that build depth and warmth.
- 2 bone-in veal shanks (about 2-3 lbs): The star protein of this dish, chosen for its rich flavor and ideal texture for slow braising.
- 4 cloves garlic, minced: Adds a subtle pungency and depth that infuses the braise.
- 1-inch piece fresh ginger, minced: Brings a fresh, zesty heat that brightens the rich sauce.
- ½ cup low-sodium soy sauce: For that essential salty, savory backbone with a touch of umami.
- 2 star anise pods: Offers a warm, licorice-like aroma that’s iconic in Chinese cooking.
- 2 tbsp brown sugar: Balances the saltiness with gentle sweetness and helps caramelize the sauce.
- 2 cups beef broth: Provides a hearty, savory liquid base for the braising process.
- 2 tbsp oil (for searing): Essential for browning the veal, which creates rich flavor through the Maillard reaction.
How to Make Chinese Braised Veal Shank Recipe
Step 1: Prep Your Ingredients
Start by gathering all your ingredients and taking a moment to finely mince the garlic and ginger. This step is key: those tiny bits pack a lot of flavor and will infuse the sauce beautifully as the dish cooks.
Step 2: Sear the Veal Shanks
Heat the oil in a large Dutch oven over medium heat until shimmering. Carefully place the veal shanks in the pot and sear each side until a deep golden brown forms, about five minutes per side. This step locks in flavor and texture, creating a rich crust that adds complexity to the final dish. After searing, remove the shanks and set aside.
Step 3: Sauté Aromatics
In the same pot, add minced garlic and ginger. Let them sauté for about two minutes until fragrant, stirring often to prevent burning. This quick step awakens the aromatics and builds a base layer of flavor for the braise.
Step 4: Combine and Simmer
Return the veal shanks to the pot, nestling them among the garlic and ginger. Pour in the soy sauce, beef broth, and sprinkle in the brown sugar. Drop in the star anise pods for that warm, subtle spice. Give everything a gentle stir to combine and make sure the veal is well-coated.
Step 5: Braise Slowly
Bring the mixture to a gentle boil, then cover with a lid, reduce the heat to low, and let it simmer for about two hours. This slow cooking method is what transforms the veal shank to fork-tender perfection, allowing all the flavors to meld and intensify. Check periodically to ensure the liquid is not drying out, adding a splash of broth if needed.
Step 6: Serve and Enjoy
Once the veal is tender and the sauce has thickened slightly, plate your braised veal shank with a generous drizzle of the fragrant sauce. This step seals the deal on a truly special meal with every bite bursting with savory, sweet, and aromatic notes.
How to Serve Chinese Braised Veal Shank Recipe
Garnishes
Fresh garnishes can brighten this rich dish beautifully. Sprinkle finely chopped green onions or fresh cilantro on top for a pop of color and freshness. A thinly sliced red chili can add a gentle kick for those who like a bit of spice, balancing the sweetness of the sauce.
Side Dishes
This Chinese Braised Veal Shank Recipe pairs wonderfully with plain steamed jasmine rice or fluffy garlic fried rice to soak up the luscious sauce. For a vegetable side, consider blanched baby bok choy or stir-fried snow peas to introduce a crisp, refreshing contrast to the tender meat.
Creative Ways to Present
For an elegant touch, serve the veal shank on a bed of creamy mashed potatoes or buttery noodles, letting the sauce cascade over everything. Or, for a fun family-style meal, place the veal on a large communal platter surrounded by colorful steamed vegetables and side dishes for everyone to share the joy of this hearty dish.
Make Ahead and Storage
Storing Leftovers
This dish is a fantastic make-ahead option. Store any leftover Chinese Braised Veal Shank in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen with time, making for an even tastier next-day meal.
Freezing
If you want to save some for later, this recipe freezes beautifully. Place cooled leftovers into freezer-safe containers and store for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, warm the veal shank and sauce slowly over low heat on the stove to prevent drying out the meat. Adding a splash of beef broth can help maintain moisture and refresh the sauce. Avoid microwaving if possible to maintain texture and flavor.
FAQs
Can I use beef shank instead of veal shank?
Absolutely! Beef shank is a great substitute and will deliver a similarly tender and flavorful result, though the taste will be slightly bolder due to the difference in meat.
Is star anise essential in this recipe?
Star anise imparts a unique licorice aroma that is signature to this dish’s flavor profile. While you could omit it, the sauce will miss that subtle warmth that makes it stand out.
How long should I braise the veal shank?
About two hours is ideal to achieve tender meat that falls off the bone. Cooking longer may be necessary depending on your stovetop or pot, but keep an eye to avoid drying out the braise.
Can I prepare the sauce ahead of time?
Yes, you can prepare the sauce separately and store it in the refrigerator. When ready to serve, reheat the sauce and add freshly cooked veal shanks for best texture.
What is the best cut of veal for this recipe?
Bone-in veal shanks are perfect because the bone adds flavor and gelatin during long braising, producing a rich, luscious sauce and tender meat.
Final Thoughts
This Chinese Braised Veal Shank Recipe is truly a celebration of cozy, slow-cooked goodness infused with Chinese culinary charm. The more you make it, the more you’ll appreciate how simple ingredients can come together for something so soul-satisfying. Trust me, once you try it, this dish will earn a special place on your dinner table and in your heart.
Print
Chinese Braised Veal Shank Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This Chinese Braised Veal Shank recipe features tender veal shanks slow-cooked in a savory soy-based broth infused with star anise, garlic, and ginger. The slow braising process ensures the meat becomes fork-tender, absorbing rich, aromatic flavors perfect for a comforting and elegant meal.
Ingredients
Meat
- 2 bone-in veal shanks (about 2–3 lbs)
Marinade & Sauce
- ½ cup low-sodium soy sauce
- 2 star anise pods
- 2 tbsp brown sugar
- 2 cups beef broth
Seasonings & Aromatics
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 tbsp oil (for searing)
Instructions
- Prepare Ingredients: Gather all ingredients. Finely chop the garlic and ginger to prepare for sautéing.
- Sear Veal Shanks: Heat oil in a large Dutch oven over medium heat. Sear the veal shanks until they are browned on all sides, about 5 minutes per side. This step helps develop flavor. Remove the shanks and set aside.
- Sauté Aromatics: Add the minced garlic and ginger to the pot and sauté for about 2 minutes until fragrant, releasing their aromas into the oil.
- Add Liquids and Seasonings: Return the veal shanks to the pot and add soy sauce, beef broth, brown sugar, and star anise pods. Stir gently to combine all the ingredients and coat the meat.
- Braise the Veal: Bring the mixture to a gentle boil. Cover the pot with a lid, reduce the heat to low, and let it simmer gently for about 2 hours, or until the veal is fork-tender and infused with flavor.
- Serve: Carefully remove the veal shanks from the pot and place them on plates. Spoon the flavorful braising sauce over the meat and serve hot.
Notes
- Using bone-in veal shanks adds extra flavor to the braising liquid.
- Low-sodium soy sauce is recommended to control saltiness.
- You can prepare this dish a day ahead; flavors deepen after resting overnight.
- Serve with steamed rice or simple vegetables to complete the meal.
- Adjust the amount of brown sugar to balance sweetness to your taste.
